Cakes

Cut the cake down the center once. Then cut it down the center again at a perpendicular angle from the first cut.

Now you have 4 equal size and shape pieces. Take the pieces and line them all up in a row with each center angle point touching the center of the arc of the next slice of cake. Then cut down the center of each piece in one long continuous cut.

There you have it. 8 equal size and shape pieces.

Usually it is between 325 and 350 F, 160-180 C.

using the whisking method...you can make Swiss rolls, flan cases, bases for gateaux and sponge cakes. This method usually creates light and fluffy cakes

xx much love xx

Salted butter is not usually as fresh as unsalted butter. The salt is used as a preservative, not for seasoning. If you want a better answer, watch the Food Network show Good Eatsby Alton Brown.

the sugar is added to cakes to make it taste sweeter and let other things in cake feed on it.

Traditional waffle irons are attached to tongs with wooden handles and are held over an open flame, or set on a stove. Most modern waffle irons are self-contained tabletop electrical appliances, heated by an electric heating element controlled by an internal thermostat. Many have a light that goes off when the iron is at the set temperature. Most modern waffle irons are coated with a non-stick coating to prevent the waffles from sticking to them.

Modern waffle iron makers offer a large variety of choices. Some waffle irons can make a very thin waffle, capable of making waffle cones or Pizzelle. While there is no set standard of classification for waffle shapes or thicknesses, models that fall within the most common shapes and thicknesses are often labeled as "traditional" or "classic". Models that make thicker and/or larger pocketed waffles are often labeled as "Belgian" waffle makers. In the USA, the most commonly used determining factor of whether a waffle is a "Belgian waffle" or not is the thickness and/or pocket size, although the recipes between Belgian waffles and American waffles do differ.

The earliest waffle iron originated in the Low Countries around the 1300s.[1] These waffle irons were constructed of two hinged iron plates connected to two long, wooden handles. The plates were often made to imprint elaborate patterns on the waffle, including coat of arms, landscapes, or religious symbols. The waffles would be baked over the hearth fire.

Dutch pilgrims brought waffle irons to America in the 1620s.[2]

In 1869, American Cornelius Swarthout patented the first U.S. waffle iron. This iron sat atop wood or gas stoves. The cast iron plates were joined by a hinge that swiveled in a cast iron collar.

In 1911, General Electric produced its first electric waffle iron, with the help of Thomas J. Steckbeck (see Abbottstown, Pennsylvania) Steckbeck is credited with designing the first-of-its-kind heating elements that used a built in thermostat to prevent overheating, a common problem with early versions. With his revolutionary design and General Electric funding, the first fully electric waffle iron rolled off the assembly line July 26, 1911. Though the overall appearance of the waffle iron has changed since then, its basic design and function has remained similar.

In 1971, Oregon track coach and Nike Co-founder Bill Bowerman used his wife's waffle iron to experiment with the idea of using waffle-ironed rubber to create a new sole for footwear that would grip but be lightweight. Bowerman's design inspiration led to the introduction of the so-called "Moon Shoe" in 1972, so named because the waffle tread was said to resemble the footprints left by astronauts on the moon. Further refinement resulted in the "Waffle Trainer" in 1974, which helped fuel the explosive growth of Blue Ribbon Sports/Nike.

or it could have been a taco, who knows?

yes, but you will have to use twice as much milk and reduce other liquids by as much as the extra milk. So a recipe calling for 1 can of evaporated milk and 1 cup water can be replaced with about 2 1/4 cups of milk. If you cannot reduce any liquids then try using 1 cup of milk with 1/2 cup powdered milk to replace 1 can evaporated milk.

Waffles cost around $3.29

Generally you can, yes.

Any food product 8 years past its expiration date should be thrown out.

yes, they are the same thing

All-purpose flour is made from wheat. Arrowroot is a different plant. Arrowroot flour is a starch which is primarily used as a thickener. Unlike all-purpose (wheat) flour, arrowroot is gluten free. Arrowroot also thickens at a lower temperature than wheat flour or corn starch.

Approximately 1.5-2 inches of cake per person, so a rectangular cake about 15 inch by 30 inch cake or so.

Just substitute 1 egg with 2 to 3 tablespoons of milk=]

yes it's important because native delicacies are foods from our own region and we should know it because it's our responsibility to know our own region's native delicacies

pie is clearly better than cake. don't question the power of pie. it always depends

if its banana cream or coconut cream pie the............PIE!!!!!!!!!!

But if its a chocolate cake then.........................CAKE!!!!!!!!!!!

cake was a Very valuable food in the 1940s. it orginated in Tunisia and could only be brought fromthere. therfore, cake ranged from baout 600-1220 dollars which was alot more back then..

(hope you think this is actually true)

Well. If you made the half cake from a box then do and estimate for about half the time for a whole cake. I LOVE baking.

Applesauce can be used in a diabetic cake recipe. Although the specifics differ from person to person, it is ultimately up to the person who wishes to make the cake to look at the ingredients and decide if it is correct for them.

Because the mix together evenly and no lumps.

A "cupcake" is a small cake, the size of an individual portion, baked in a cup-shaped mold. This is the same form as a "muffin", but with different ingredients. Cupcakes are often substituted for full-size cakes at birthday parties or other celebrations. Paper cup liners make serving easier and neater.

i think it is better to use all your ingredients room temperatured.. except if you're making danish,croissant or puff pastries

The amount of butter in chocolate cake varies in different recipes, so it is not possible to give a general answer that applies for all chocolate cakes.

Yes, but you would want to reduce the amount of sugar you put in the cake, because club soda usually only has carbonated water, while sprite has a lot of sugar in addition to the carbon. Sprite also has a distinct flavour, and that would be integrated into the cake.